Chocolate Truffle Loaf With Raspberry Sauce Recipe
Servings: 12
Ingredients
- 16 x squares BAKER'S Semi-Sweet Chocolate, minced
- 1/2 c. corn syrup
- 1/2 c. butter
- 2 c. whipping cream, divided
- 3 x slightly beaten egg yolks
- 1/4 c. icing sugar
- 1 tsp vanilla
Directions
- HEAT chocolate, corn syrup and butter in a medium saucepan over medium heat till chocolate is melted, stirring constantly.
- Add in 1/2 c. whipping cream with egg yolks; cook 3 minutes. or possibly till thickened, stirring constantly. Cold to room temperature.
- BEAT remaining whipping cream with icing sugar and vanilla, till stiff peaks form. Gently stir in chocolate mix till no streaks remain.
- POUR into an 8 X 4 in. loaf pan lined with plastic wrap. Chill overnight or possibly freeze 3 hr.
- INVERT onto a serving plate. Remove pan and peel off plastic wrap. Serve with raspberry sauce.
- Raspberry Sauce:* COMBINE in a blender 1 pkg (300 g) frzn unsweetened raspberries, thawed with 1/2 c. sugar and a spoonful of orange juice. Blend till smooth. Chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 87g | |
| Recipe makes 12 servings | |
| Calories 392 | |
| Calories from Fat 304 | 78% |
| Total Fat 35.51g | 44% |
| Saturated Fat 22.0g | 88% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 96mg | 4% |
| Potassium 346mg | 10% |
| Total Carbs 27.2g | 7% |
| Dietary Fiber 6.5g | 22% |
| Sugars 5.49g | 4% |
| Protein 5.87g | 9% |
